I know – another pumpkin recipe?? What can I say – Every time I open my pantry, pumpkin is right in my face so I have to use it! These have just a hint of pumpkin so it is not an overwhelming flavor. The base of this recipe is perfect – it gives the waffles that crunchy outside with a super soft inside. Serve them with maple syrup and you will have a great breakfast! These also freeze well so make a big batch, freeze them, and pop them in the toaster when you are ready to eat them next. Makes about 8 regular sized waffles.
1 cup GF all purpose flour
1/3 cup pumpkin puree
½ cup yogurt
½ cup almond milk
1 Tbsp stevia or sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
- In a large mixing bowl, combine ingredients. Whisk until well blended.
- Pour about ¼ cup of batter into each spot of a hot waffle iron.
- Cook for about 6-8 minutes or until waffle is cooked and you have reached your desired crispness.
- If you are going to freeze them, let cool completely after cooking before putting in freezer.